Daly’s Fish & Seafood Christmas Party Recipe Ideas

By : | 0 Comments | On : November 26, 2018 | Category : Uncategorized

Party Prawns


5-7 rashers streaky bacon

150 g pack raw king prawns

25 g (1oz) butter

1 tbsp. chopped fresh chives


Slice each bacon rasher in half length ways, then in half width ways. Wrap a bacon strip around the middle of each raw prawn.

Heat butter in a large frying pan. Add prawns and cook for 3 – 5min until prawns are bright pink and bacon is cooked.

Season well with freshly ground black pepper and sprinkle over chives.

Serve immediately with cocktail sticks.


Top tip – Get ahead: Complete to end of step 1 up to 4hrs ahead. Keep covered in fridge. Complete recipe to serve


Quick Smoked Salmon Pâté


Serves: 4

200g (7 oz) canned cannellini beans, drained

2 tablespoons chopped fresh herbs, such as chervil, dill and parsley

Juice of ½ lemon

200g (7 oz) smoked salmon trimmings

Salt and black pepper



Blend the beans, herbs, lemon juice and salmon in a food processor or with a hand-held mixer until it is really smooth. Add salt and black pepper to taste, then transfer the pâté to a serving dish and chill for 30 minutes-1 hour. Serve it with brown toast, crackers or crudités. The pâté is best eaten very fresh.

To serve: brown toast, crackers or crudités


Smoked Salmon on Baked Potato Skins


Serves: 6

4 small baking potatoes

2 tablespoons olive oil

20g butter

Salt and pepper

65g smoked salmon trimmings

1 tablespoon lemon juice

80g Greek yoghurt

2 tablespoons chopped fresh dill

1 tablespoon capers

Extra dill for garnish



Preheat the oven to 200 C / Gas 6.

Brush the potatoes with some of the olive oil. Sprinkle with salt. Bake in the preheated oven for 1 hour, or until cooked through.

Once cool enough to handle, cut the potatoes in half lengthways. Scoop out the flesh, leaving a bit on the skins. Set the flesh aside for another use (great for soups, pie toppings or fish cakes). Cut the hollowed out halves in half again.

In a frying pan, melt the butter together with the olive oil. Add the salt and pepper. Once melted, brush this mixture on the potato skins. Return to the oven on a baking tray and bake for 12-15 minutes until golden. Let cool slightly before filling.

Sprinkle the salmon with lemon juice. Mix together the yoghurt, capers, dill and salmon. Spoon a dollop of this filling over each potato skin. Garnish with dill fronds and serve.










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